Ditapis dengan
Karakteristik Fisiko-Kimia Pati Sagu Termodifikasi Melalui Metode Ganda Ferme…
ABSTRACT Sago starch has limited functional properties due to its low physicochemical characteristics and poor gelatinization at low temperatures, resulting in a longer cooking time. To improve its physicochemical properties, sago starch can be modified, one of which is through a dual modification method combining fermentation and heat-moisture treatment (HMT). This study aimed to obtain …
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- Judul Seri
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- 2106136642
Profil Fekal Asam Lemak Rantai Pendek Pada Orang Dewasa Yang Diberi Susu Ultr…
ABSTRACT Probiotics are live microorganisms that provide health benefits when consumed in sufficient amounts. Probiotics help maintain gut health by producing metabolites, such as short-chain fatty acids (SCFAs), through the fermentation of undigested carbohydrates. One microorganism commonly used as a probiotic is Limosilactobacillus fermentum InaCC B1295. Limosilactobacillus fermentum I…
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- 2106112414
Profil Fekal Mikroflora Pada Orang Dewasa Yang Diberi Susu Ultra High Tempera…
ABSTRACT Probiotics are microorganisms that provide health benefits when consumed in adequate amounts by contributing to the balance of intestinal microflora. Limosilactobacillus fermentum InaCC B1295, a local strain isolated from fermented buffalo milk (dadih), is known for its resilience in the gastrointestinal tract and its potential to support digestive function. This study aimed to e…
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- 2106113464
Karakteristik Mutu Teh Herbal Dengan Variasi Rasio Daun Pandan Wangi (Pandanu…
ABSTRACT Tea is known for is health benefits, hence the name herbal tea. One of the ingredients used in herbal tea is fragrant pandan leaves, which contain flavonoids, tannins, saponins, alkaloids, and polyphenols, which have antibacterial properties. This study aims to obtain selected treatments of fragrant pandan leaf herbal tea with stevia leaf ratio based on chemical and sensory qualit…
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- 2006111611
Karakteristik Mutu Kukis Tepung Talas Sinaboi (Colocasia Esculenta) Modifikas…
ABSTRACT Cookies are a type of biscuit made from soft dough with a high fat content, have a relatively crispy texture and are less dense because they have small pores that form during the baking process. Heat moisture treatment (HMT) can modify sinaboi taro flour in making cookies depending on processing conditions like moisture content. This study aimed to determine the effect of variatio…
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- 2106110595
Karakteristik Kefir Air Semangka Selama Penyimpanan Suhu Dingin
ABSTRACT Water kefir is a functional beverage that is fermented using kefir grains, water, fruit juice, and sugar. Watermelon fruit can be utilized as an ingredient for making water kefir. This study aimed to determine the sensory and microbiological characteristics of water kefir stored at cold temperatures over varying storage periods. This research was conducted experimentally using a c…
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- 2106111218
Aktivitas Dekonjugasi Dan Antimikrob Oleh Limosilactobacillus Fermentum Serta…
ABSTRACT Probiotics are living microorganisms that have the ability to deconjugate bile salts and inhibit pathogenic bacteria. The activity of bile salt deconjugation and the inhibition of pathogenic bacteria need to be carried out on Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397, with and without cellulose microfiber (CMF) hydrogel encapsulation from oi…
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- 2106113465
Rasio Buah Mengkudu Dan Jeruk Manis Terhadap Karakteristik Fisikokimia Dan Se…
ABSTRACT Powder drinks are beverages in the form of granules or particles produced by adding sugar, with or without other permitted ingredients. Noni fruit can be processed into powdered drinks; however, it generally has an aroma and taste that are less favored. To improve acceptability, noni can be combined with other fruits such as sweet orange. This study aimed to determine the best rat…
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- 2106134699
Penggunaan Tepung Porang Sebagai Penstabil Pada Es Krim Susu Jagung
ABSTRAK Ice cream in this study was made from corn milk as main ingredient and porang flour as stabilizer. The study aimed to determine the effect of porang flour concentration on physical and sensory properties and to obtain the selected porang flour concentration as a stabilizer in making corn milk ice cream. The research was conducted experimentally using a completely randomized design …
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- 1906113474
Aktivitas Antioksidan Dan Sifat Organoleptik Pada Teh Rambut Jagung (Zea Mays…
ABSTRACT Waste from excessive corn production includes corn silk, a component of maize that can be used to produce tea. Tea contains flavonoids such as polyphenols and catechins, which have antioxidant properties. This study aimed to obtain the best antioxidant activity and organoleptic properties of corn silk tea and mangosteen peel. The research was conducted experimentally using a compl…
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- 2006124965
Karakteristik Mutu Mi Kering Tepung Talas Sinaboi (Colocasia Esculenta) Modif…
ABSTRACT Native taro flour exhibits high swelling power, resulting in a noodle texture that is overly soft. Heat moisture treatment (HMT) modification can enhance the texture and overall quality of noodles by utilising high temperatures and low moisture content. The purpose of this study is to determine the variation in moisture content levels used in HMT modification of sinaboi taro flour…
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- 2106112418
Penggunaan Pati Sagu Dengan Subtitusi Tepung Daun Kelor Dalam Pembuatan Kerup…
ABSTRACT Crackers are snacks made from ingredients that contain starch. The raw material for making crackers is basically tapioca, which is similar to sago starch in terms of its components, which contain high carbohydrates. Efforts to diversify sago crackers need to be made to increase protein content, one of which is by adding moringa leaf flour. This study aims to determine the effect o…
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- 2006112378
Karakteristik Kimia Dan Sensori Cilok Menggunakan Pati Sagu Dan Rumput Laut
ABSTRACT Cilok is a type of food originating from West Java that is round like meatballs, made by boiling, giving peanut sauce, and serving with sticks. This study aims to obtain the best formulation ratio of sago starch and seaweed in making cilok based on the resulting chemical and sensory characteristics. The study was conducted experimentally using a completely randomized design with f…
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- 2106110297
Karakteristik Kimia Tepung Biji Durian Modifikasi Dengan Metode Satu Siklus A…
ABSTRACT Durian seeds had suitable chemical properties for making flour, but their amylose content was relatively low. Therefore, a one-cycle autoclaving-cooling modification was needed to increase the amylose content, making durian seed flour more suitable for processed products such as noodles.The purpose of this study was to improve the chemical characteristics of durian seed flour modi…
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- 2106111509
Aktivitas Dekonjugasi Dan Antimikrob Oleh Limosilactobacillus Fermentum Serta…
ABSTRACT Probiotics are live microorganisms that when consumed in sufficient quantities will provide benefits to the health of the human. The purpose of this study was to determine the activity of bile salt deconjugation and growth inhibition of pathogenic bacteria by Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 encapsulated with or without encapsulant …
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- 2106124437
Uji Aktivitas Antimikrob Isolat Bakteri Asam Laktat Dadih Dari Kecamatan Lima…
ABSTRACT Dadih is buffalo milk fermented with lactic acid bacteria (LAB). This study aimed to measure the antimicrobial activity of LAB isolates from dadih, Kampar Regency, against the pathogenic bacteria Listeria monocytogenes, Staphylococcus aureus, Salmonella sp., and Escherichia coli. This study was conducted descriptively with four isolates and four replicates. Four LAB isolates (LM 1…
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- 2106125772
Penggunaan Tapioka Dan Pati Sagu Sebagai Bahan Baku Pembuatan Boba
ABSTRACT Boba or bubble pearl is a chewy ball made from tapioca that gives a chewy and elastic texture. The high amylose content in sago starch gives it stronger and more stable gel properties, which can potentially improve the stability of boba's texture. Sago starch which has a higher amylose content has the potential to increase the stability of the boba texture. The purpose of research…
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- 1906124813
Sifat Fisikokimia Dan Organoleptik Flakes Ubi Jalar Ungu Termodifikasi Heat M…
ABSTRACT Flakes are instant food products made from cereals through baking and are quickly ready to serve. This study developed flakes using purple sweet potato flour modified by heat moisture treatment (HMT) and mung bean flour. Heat moisture treatment enhances flour stability and preserves anthocyanins, improving color and nutritional value. Mung bean flour contributes additional nutrien…
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- 1906124644
Karakteristik Kimia Dan Sensori Flakes Berbahan Tepung Komposit Kulit Pisang …
ABSTRACT Flakes are a ready-to-eat food typically made from whole corn kernels. Flakes are made using high-carbohydrate ingredients such as banana peel flour and mung bean flour. This research aims to obtain the best comparison of banana peel flour and green bean flour for the quality of flakes. This research was carried out experimentally using a completely randomized design with four tre…
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- 1906111570
Aktivitas Dekonjugasi Dan Antimikrob Oleh Limosilactobacillus Fermentum Serta…
ABSTRACT Indonesia is the world's largest palm oil producer, generating substantial oil palm trunks during replanting. These trunks are processed into cellulose microfiber, which serves as a probiotic encapsulant. This study examined deconjugation and antimicrobial activity against pathogenic bacteria of Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397, wit…
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- 2106134697
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